Add brew water. No need to worry that Jupiter hasn't aligned with Mars or that you haven't gotten a blessing from a shaman before you begin a mystical pour technique.

Full-infusion brew with filtration at the end. Same principle as CCD--just not plastic, and much/most of the brew is separated immediately, allowing for precise timing.

After brew I gather the excess paper that cinched around the edges and lift it out. Much/most of the coffee separates immediately. I hold it up for about 20 seconds to allow most--not quite all--of the remaining brew to drizzle out.

Well that was kind of CraigA! I have some updates on Victors, but haven't had time to work through it yet.

I use a similar ratio that I've used for pourover/drip, about 2 grams per ounce, give or take a tad depending on the coffee. Maybe a range of 1.8 - 2.2 g /oz.As far as time, I'm just beginning to experiment, but I've done 2:30 and 2:00 brew before "lift out and drizzle out." Then I let it drizzle ~20 seconds.

Yes, roughly an ounce, maybe an ounce and a half remain in the baggy grindy cluster. I have Pyrex one cup, two cup (2 actually), and four cup. Great for everything. I've used the two cup so far, but the one would be as good. However, the size of the Bunn (Reg 6001) filters fit, cinch, and cling in the two cup really well.

Seems pretty forgiving for a little variance, but this is what has worked nicely so far.

I tried steeping coffee grinds in a loose-leaf tea bag once but the results were...disappointing. It seems that maybe having the grinds sit open gets a better extraction. Do you find that over those 2-2.5 minutes there is a lot of heat loss since there is so much surface area exposed or do you cover the top while it's steeping?

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